Healthier won-ton soup recipe that can be made in advance and frozen, so you can eat it whenever you want

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Chinese takeout is a weeknight favorite, but it's often full of MSG, salt and fat. The recipe below is a far healthier version of a favorite: won-ton soup.
For this vegetarian won-ton soup, you'll make your own won-tons with umami-rich shiitake mushrooms and firm tofu. A store-bought veggie broth doctored with a few savory ingredients makes the perfect base. And best of all, the won-tons can be made in advance and frozen, so you'll be able to cook up a pot – or just a bowl – of this soup whenever you like.
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Cooktop Cove
Vegetarian Won-Ton Soup
4
1 hour
5 minutes
1 hour 5 minutes
1 cup hot water
5 dried shiitake mushrooms
100 grams extra-firm tofu, crumbled
1/4 cup walnuts, finely chopped
1 scallion, finely chopped
1/2 inch fresh ginger, grated
1 clove garlic, minced
1 tablespoon rice vinegar
2 teaspoons soy sauce
20 wonton wrappers
1 tablespoon vegetable oil
2 scallions, sliced, greens and whites separated
2 Szechuan peppercorns
1 liter vegetable broth
Soak the shiitake mushrooms in the hot water for about 20 to 30 minutes. Remove them, reserving the water, and finely chop.
Combine the mushrooms, tofu, walnuts, scallion, ginger, garlic, vinegar and soy sauce in a bowl.
Fill the wonton wrappers with the mixture, sealing the edges with a bit of cold water.
Heat the vegetable oil in a pot and add the white portion of the scallions and the peppercorns.
Sauté for 2 minutes, and add the vegetable broth and the reserved mushroom water.
Bring to a boil, reduce to a simmer and add the won-tons one by one.
Cook for 5 minutes before serving.
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